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PREP TIME20 Min
TOTAL TIME6 Hr 55 Min
SERVINGS12
- 1 1/2
- cups Gold Medal® all-purpose flour
- 1
- cup sugar
- 1/4
- cup unsweetened baking cocoa
- 1
- teaspoon baking soda
- 1/2
- teaspoon salt
- 1
- cup water
- 1/3
- cup vegetable oil
- 1
- teaspoon white vinegar
- 1
- teaspoon vanilla
- 1
- cup chocolate fudge topping
- 1 1/2
- quarts (6 cups) vanilla ice cream, slightly softened
- 2
- cups malted milk ball candies, coarsely chopped
- 1
- cup whipping (heavy) cream
- 1/4
- cup chocolate fudge topping
- Additional malted milk ball candies, if desired
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks fo
5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
TIP: Use an indulgent chocolate ice cream for double the chocolate pleasure.
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